Miso-Glazed Cod with Wilted Bok Choy
If you're looking for a pescatarian-friendly dish that packs a flavor punch, this miso-glazed cod is the perfect choice. It combines tender, flaky cod with a savory miso glaze, creating a satisfying and nutritious meal that's both quick and easy to prepare. The addition of wilted bok choy adds a lovely freshness, making this dish a delightful balance of textures and tastes.
Ingredients
- 4 cod fillets
- 1/4 cup white miso paste
- 2 tablespoons mirin
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 4 cups bok choy, roughly chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Prepare the Miso Glaze: In a small bowl, mix together the white miso paste, mirin, soy sauce, and honey until smooth.
- Marinate the Cod: Place the cod fillets in a shallow dish and coat them with the miso glaze. Let them marinate for at least 15 minutes.
- Cook the Cod: Heat sesame oil in a non-stick skillet over medium heat. Add the marinated cod fillets and cook for about 4-5 minutes on each side, or until cooked through and golden brown.
- Sauté the Bok Choy: In the same skillet, add minced garlic and chopped bok choy. Stir-fry for 2-3 minutes until the bok choy is wilted and bright green. Season with salt and pepper.
- Serve the Dish: Plate the cod fillets alongside the wilted bok choy, and garnish with sesame seeds and sliced green onions.
Cook’s tips
- Pat the cod fillets dry before marinating to help the glaze adhere better.
- Marinate for at least 15 minutes, but up to 30 minutes for deeper flavor.
- Use a non-stick skillet to prevent the cod from sticking; avoid moving the fillets too soon.
- Bok choy cooks quickly, so keep an eye on it and remove from heat as soon as it's wilted to retain its bright color.
- For a caramelized crust, sear the cod on high heat for the first minute, then reduce to medium.
Substitutions
- Use salmon or halibut instead of cod.
- Substitute maple syrup for honey if preferred.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Swap bok choy with baby spinach or Swiss chard.
- Add a splash of rice vinegar to the glaze for extra tang.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to keep the fish moist, or enjoy cold over a salad.
FAQ
Can I use a different type of fish?
Absolutely! Salmon, halibut, or even trout work well with this miso glaze. Just adjust cooking time based on the thickness of the fillets.
Is this dish gluten-free?
To make it gluten-free, use tamari or coconut aminos instead of soy sauce, and check that your miso paste is gluten-free (most white miso is, but verify the label).
How long should I marinate the cod?
At least 15 minutes, but you can marinate up to 30 minutes for a more intense flavor. Avoid marinating longer than 30 minutes as the miso can start to break down the fish.
Can I make this ahead of time?
You can prepare the miso glaze and chop the bok choy in advance. However, for the best texture, cook the cod just before serving.
